Tom Kerridge's Lattice-Topped Fish Pie Recipe | Food Network UK
The puff pastry on Tom Kerridge's lattice-topped fish pie gives a lovely contrasting texture and looks stunning. It's worth the extra effort!
Ingredients
- 140g butter, softened
- 2 leeks, slit lengthways, rinsed and thinly sliced
- 400ml fish or vegetable stock
- 200ml milk
- 40g plain white flour, plus extra for rolling out the puff pastry
- Zest of 1 lemon, finely grated
- Nutmeg, freshly grated, to taste
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 tablespoon chopped tarragon
- 300g skinless salmon fillet, chopped
- 250g boneless, skinless smoked haddock, chopped
- 200g raw prawns, peeled
- 500g all-butter puff pastry, defrosted if frozen
- 2 egg yolks beaten with a splash of double cream for sealing and glazing
- Salt and pepper, to taste
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